News Coverage from the USA: Frequency of Adding Salt to Foods Linked to Higher Risk for CKD

A higher self-reported frequency of adding salt to foods is associated with a higher risk for chronic kidney disease (CKD) in the general population, according to a study published online Dec. 28 in JAMA Network Open.

Rui Tang, M.P.H., from Tulane University in New Orleans, and colleagues examined the association of self-reported frequency of adding salt to food with incident CKD risk in a general population of adults aged 37 to 73 years from the U.K. Biobank who were free of CKD at baseline.

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